Tom Dunne’s Great Chili off winner is………

Oct 8th, 2010, 12:18 pm

Well done to Oisin Davis whose Chili was crowned the winner on the Great Chili Cook off at the Nordmende showrooms in Citywest. Here is Oisin’s award winning chili recipe.

Aunt Thea’s Chili.

INGREDIENTS:

4 regular sized Pork Chops

4 round steaks, get them the same size as the chops

1 Can of tomatoes

1 Jar of Tomato Passata

1 Jar of Black Beans, rinsed in a colander(Asian Food Store
George’s St)
5 cloves of garlic, chopped roughly
2 Large Spanish onions, chopped finely
3 sticks of celery, chopped finely
1 500ml can of beer (any lager)
6 smoked chillies, chopped roughly (Taco Taco @ The Epicurean Food
Hall or the Mexican Food Stand @ The Temple Bar Food Market).
A fistful of jarred and sliced Jalapeno peppers (Taco Taco @ The
Epicurean Food Hall or the Mexican Food Stand @ The Temple Bar Food Market).
250 ml of Kallo Beef stock, use half a cube (Liston’s on Camden
St)
2 tablespoons of Oregano
1 tablespoon of Cumin
1 tablespoon of sugar
1 teaspoon of freshly ground pepper
1 teaspoon of Sea Salt

METHOD:
Take out a big pot and heat up two tablespoons of vegetable oil in
it on a medium heat.

Cut the large strips of fat off the pork and steak. Throw them
into the pot and fry them until they’re brown and have flavoured up the pot.
Remove with a slotted spoon. Feel free to throw the fat to the dog or your
really broke housemate.

Make sure your knife is really sharp. Cut the beef and pork into one inch cubes and
then cut the cubes into tiny pieces. Try and get 4 little bits out of each 1
inch cube of meat. What happens is that you’ve got these wicked little bits
of meat that you can cook for hours but still hold their shape. And it’ll
have this really unique texture because most chillies are made with mince
which is boring in comparison.

Fry the meat in batches. When it browns a little, take it out with
a slotted spoon and put it aside.

In the same pot, fry your onions. When they colour slightly add in
your garlic, celery and both sets of chillies.

After about of 8 minutes of frying the veg put the fried meat back
in the pot and stir it all up with a wooden spoon.

Add the can of tomatoes, the jar of passata, the cumin, oregano,
salt, pepper and sugar. Stir it and let all that fry together on a medium
heat for about 5 mins.

Then you throw in the beer and beef stock. After a quick stir
bring the pot to the boil.

When it hits boiling point, take the heat down real low and stick
a lid on the pot.

Leave it be for an hour and a half, then throw in the beans and
stir. Cook for another hour minimum.

Garnish each serving with some chopped coriander, a dollop of sour
cream and some grated white cheddar.

Tom’s wife Audrey, chef to the stars and chili judge, tests the finalists’ efforts with Paul Flynn from the Tannery Restaurant and Cookery School, Dungarvan.

Check out these hot dishes. And the food looks good too! Tom Dunne producer Sorcha Heron, left, and Newstalk deputy editor Trish, right, getting busy in the kitchen. Like those t-shirts? They were made by our good chums at www.freshmilkclothing.com